This post may contain affiliate links. Please read my disclosure and privacy policy.

Avocado Brownies are an easy gluten-free dessert using avocado instead of oil or butter. You’ll enjoy an extra dose of fiber and nutrients in each delicious bite!

avocado brownies stacked on cutting board

If you’ve ever tried Chocolate Avocado Pudding or a Chocolate Avocado Smoothie, you know that avocado can be added to a dessert without being detected. Chocolate is an excellent way to mask the flavor!

If you’ve ever wondered if avocado can be used in baking, this avocado brownie recipe uses avocado as a substitute for oil or butter. While the flavor isn’t too noticeable, I do recommend that you are an avocado fan if you plan on trying this.

Otherwise, try Almond Butter Brownies, Coconut Flour Brownies, or Almond Flour Brownies for more nourishing ideas.

Ingredients You’ll Need

avocado brownie ingredients labeled in glass bowls.

This brownie recipe calls for granulated sugar to create an authentic texture and uses and combination of almond butter and avocado for the healthy fat. No butter or oil is required!

If you need to make vegan brownies, try swapping the sweet potato in my Sweet Potato Brownie recipe for one small mashed avocado instead. Typically egg-free baking does better with the addition of flour or oats. (Like in the case of my vegan black bean brownies.)

Since these Paleo brownies call for no flour, they are also gluten-free and dairy-free!

How to Make Avocado Brownies

Preheat the oven to 325ºF and lightly grease an 8-inch baking pan. Press a piece of parchment paper into the bottom of the pan to help remove the brownies easily later. 

In the bowl of a 12-cup food processor, add the ripe avocado, eggs, coconut sugar, almond butter, cocoa powder, vanilla extract, baking soda, and salt. Secure the lid and start processing until the batter looks smooth. 

avocado brownie ingredients blended in food processor

Scrape down the sides of the machine with a spatula to make sure everything is well-mixed.

Then add the chocolate chips and blend briefly to mix them in. 

chocolate chips added to avocado brownie batter

Transfer the brownie batter to the prepared baking dish and spread it out with a spatula. Bake at 325ºF for 40 minutes, or until the center doesn’t jiggle when you shake the pan. 

avocado brownie batter in baking dish

Let the brownies cool for at least an hour in the pan before slicing. These brownies have a fudgy texture, so they will stick to the knife when sliced. Place the pan in the fridge on a trivet to speed up the cooling process. 

Store leftovers in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.

avocado brownies sliced on board

Frequently Asked Questions

Can you taste the avocado?

If you are super-sensitive to the flavor of avocados (like I am) I do think you can taste it on your first bite. It’s less noticeable when the brownies are cool. If you take a second bite, the flavor goes almost unnoticed. (My husband says he can’t taste it at all in this recipe.) To hide the avocado flavor even more, you can add 1/4 cup of maple syrup to this recipe for a sweeter-tasting result.

Can you use a different sweetener?

White or brown sugar can be used instead of coconut sugar. For a keto avocado brownie, I imagine you can use a 1:1 granulated sugar substitute to replace the coconut sugar. (My body doesn’t tolerate zero-calorie swaps, so I can’t test this myself.)

Can you make this recipe nut-free?

Yes, you can swap the almond butter for sunflower seed butter. Be sure to review the notes in the recipe below for more ideas.

Looking for more avocado recipes? Try my Guacamole recipe, Avocado Ice Cream, or Avocado Fudgsicles for more ideas.

avocado brownies stacked on cutting board

Avocado Brownies (Flourless & Fudgy!)

4.82 from 140 votes
Avocado Brownies are rich & fudgy and made healthier by using avocado instead of butter or oil. They are naturally gluten-free and dairy-free!
prep10 mins cook40 mins total55 mins



  • Preheat the oven to 325ºF and line a 9-inch square baking dish with parchment paper. (Grease the pan first, so the parchment paper will stay in place.) In a food processor, combine the avocado (peel and pit removed), cacao powder, eggs, coconut sugar, almond butter, baking powder, vanilla, and salt. Process until smooth, stopping to scrape down the bowl as needed.
  • Fold in the chocolate chips, then pour the batter into the prepared pan. (Decorate the top with a few extra chocolate chips, if desired.)
  • Bake at 325ºF for 40 minutes, or until the center of the brownies looks cooked through. (You don't want it to jiggle when you shake the pan.) Allow the brownies to cool completely. The avocado flavor is MUCH more pronounced if you try these warm, so please don't be tempted to taste them until they have come to room temperature. You can place them in the fridge if you want to speed up the cooling process, or you'll have to wait at least 2 hours for them to cool on the counter.
  • Slice the brownies into small squares and serve. It's normal for this brownie to stick to the knife a bit with you cut them since they are flourless and fudgy. Leftovers can be stored on the counter for up to 48 hours, or in the fridge in an airtight container for up to a week.



Nutrition information is for 1 of 16 brownies.This information is automatically calculated, and is just an estimate, not a guarantee.
Baking Note: Brownies baked in a square metal pan will cook faster and more evenly than those cooked in a glass or ceramic baking dish. You may need to add 5 more minutes of cooking time when using a glass or ceramic option.
Don’t have a food processor? You can make these brownies in a single bowl, mashing the avocado with a fork until relatively smooth. I prefer using a food processor, but I’ve had good results with both methods.
  • If you need a nut-free recipe, try replacing the almond butter with 1/4 cup of your favorite flour. (I’d try oat flour or a gluten-free mix, or you could use 1/2 cup of almond flour instead.)
  • If you dislike the flavor of avocado, you can replace half of it with butter or oil instead to ease yourself into the idea. Use a 1/4 cup of melted coconut oil or butter to replace half of an avocado.
  • For a vegan avocado brownie, omit the eggs and replace them with 1/4 cup of all-purpose gluten-free flour, and increase the almond butter to a 1/2 cup total.


Calories: 126kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 72mg | Potassium: 203mg | Fiber: 2g | Sugar: 9g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
Course: Dessert
Cuisine: gluten-free
Keyword: avocado brownies

If you try this avocado brownie recipe, please leave a comment and star rating below letting me know how you like them.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

Read More

You May Also LIke

Leave a Review!

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Wow!!
    These are soooo good!
    I used peanut butter instead of almond butter, since almond butter is expensive. Can’t taste the avocado at all.
    My friends couldn’t believe they were healthy! They were sure they were full of flour, sugar and oil… They thought I was joking when I mentioned avocados.

    My friend actually went as far as asking if she can take with her the brownies that I had stocked up in the freezer…

    I just made another 3 batches, this time with almond flour instead of almond butter.

    Oh, and for taking with me, I make some as cupcakes. That way it is clean with no crumbs. Bake for roughly 25-30 minutes that way.


  2. Easily the best brownies I’ve ever tasted/made! SUPER fudgy, not even a hint of an avocado taste, and rich without feeling sickly sweet. Cannot recommend these highly enough!

  3. Amazing. Took suggestions and Substituted the almond butter for the almond flour, light brown sugar for the coconut sugar. Oh and I didn’t have dark chocolate so I used for milk chocolate . Turned out amazing! My hubby loved them.

  4. I made these yesterday. They were delicious! The only thing is that I’m not the biggest fan of dark chocolate because of the bitterness. I am trying to start eating healthy, so is there any way I can adjust the recipe so that it doesn’t taste so much like dark chocolate but is still healthy?

  5. Used powdered peanut butter and 1/4 white sugar and Used Cacao instead of chocolate chips. Turned out not at thick as your picture, but so yummy. More like cake. Thanks for sharing . Will make again!

  6. HUGE hit! Even my picky family members loved them! My favorite part was after the entire batch was gone, telling them that they had avocado in them. No one believed me hahah. Thank you for another great recipe!